Rosé roasted tomato sauce

Roasting the tomatoes brings out their amazing flavor, turning them into something spectacularly rich, hearty and deeply satisfying. Talking about satisfying, heart-warming food, what can better fit the description than a nice plate of pasta topped with scrumptious dollops of tomato sauce? The simplicity of the dish makes it perfection, as far as I'm concerned.

The recipe below is merely a guideline to get you inspired, I believe cooking should always be personalized, tailored to suit your taste and needs. So don't hesitate to replace the coconut milk with cream if that's what you prefer or to make any other modification to this recipe. Keep experimenting, it's more fun and your food will never be boring.  

Ingredients (4 - 6 portions)

- 6 medium size roasted tomatoes (method here)

- 3 Tablespoons coconut milk, or more, to taste

- salt and pepper

- 1 teaspoon oregano

Place the roasted tomatoes (and some of the cooking juices) with the oregano, salt and pepper in a blender and pulse until smooth. Pour in a pan and heat, on low, gradually adding in the coconut milk, until you reach the desired flavor. Serve it over your favorite pasta. Enjoy!